Mango Cucumber Salad with Blueberries and Avocado
This Mango Cucumber Salad with Blueberries and Avocado is a vibrant and refreshing dish perfect for any occasion. The sweet mango, crunchy cucumber, and creamy avocado create a delightful medley of flavors, while the blueberries add a burst of tartness that elevates the salad to new heights. Quick and easy to prepare, this salad can be served as an appetizer, side dish, or even as a light lunch. Its stunning presentation makes it a fantastic choice for summer barbecues, family gatherings, or potlucks. Impress your guests with this nutritious and visually appealing salad that is sure to become a favorite!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 4
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 1 medium mango, peeled and diced
- 1 medium cucumber, peeled and diced
- 1/2 cup blueberries
- 1 ripe avocado, peeled and diced
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Prepare the mango by peeling and dicing it into small pieces.
- Peel the cucumber, slice it lengthwise, scoop out the seeds, and dice it.
- Rinse the blueberries under cold water.
- Cut the avocado in half, remove the pit, scoop out the flesh, and dice it.
- In a large mixing bowl, combine all diced ingredients: mango, cucumber, blueberries, and avocado.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and black pepper until well combined.
- Pour the dressing over the salad mixture and gently toss to coat without mashing the avocado.
- Sprinkle chopped cilantro on top and give it one last gentle toss before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 190
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg